Results 221 to 230 of about 3,357 (270)

Prediction of the staphylococcal enterotoxin A production in simulated Minas Frescal cheese conditions.

Journal of Dairy Research
This study aimed to develop a predictive model to investigate the effect of temperature, pH, NaCl concentration, initial inoculum concentration and time on enterotoxin A (SEA) production by Staphylococcus aureus.
Mirian Pereira da Silva, Antônio Fernandes de Carvalho, Wilmer E Luera Peña, Luís Augusto Nero   +3 more
semanticscholar   +2 more sources

Functional Minas Frescal cheese with spore-forming Wezmannia coagulans GBI-30

International Dairy Journal
T. C. M. Silva, G. L. Ramos, Elane S. Prudêncio, T. C. Pimentel, C. C. Martins, C. Corassin, Mônica Q. Freitas, E. Mársico, E. Esmerino, C. P. Barros, A. G. Cruz   +10 more
semanticscholar   +2 more sources

Polyether ionophores residues in Minas Frescal cheese by UHPLC-MS/MS

Food Additives & Contaminants: Part B, 2020
An analytical method was developed and validated for the determination of three polyether ionophores (monensin, lasalocid, and salinomycin) in 60 samples of Brazilian Minas Frescal cheese by UHPLC-MS/MS. Linearity ranged from 1 to 8 μg kg-1 for monensin and salinomycin, and from 0.50 to 4 μg kg-1 for lasalocid. Limits of detection and quantitation were
Felipe R N, Silva, Andrea R, Bortolotte, Patricia A de C, Braga, Felix G R, Reyes, Adriana P, Arisseto-Bragotto   +4 more
openaire   +2 more sources

Microscopic quality indicators of minas frescal cheese

Food Control, 2008
Thirty samples of fresh minas-type cheese from 10 commercial brands, all registered in the Brazilian Food Sanitary Inspection, were submitted to microscopic analyses carried out in triplicate for each brand. 100.0% of the samples presented foreign matter and filth, including, in greater amounts, burnt matter (32.4%) and synthetic (5.5%) and vegetable ...
Tais B. de Souza, Adriano G. da Cruz, Mirian R.L. Moura, Ana Cláudia de M. Vieira, Anderson de S. Sant’Ana   +4 more
openaire   +1 more source

Rheological, physicochemical and authenticity assessment of Minas Frescal cheese

Food Control, 2014
This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil.
Renata Bongiolo Magenis, Elane Schwinden Prudêncio, Carlise Beddin Fritzen-Freire, Marilia Penteado Stephan, Antônio Silvio do Egito, Heitor Daguer   +5 more
openaire   +1 more source

Effects of minas frescal cheese enriched with Lactobacillus acidophilus La-05 on bone health in a preclinical model of chronic kidney disease

Journal of Complementary and Integrative Medicine
Objectives Milk products are good vehicles for probiotics due to their physical-chemical characteristics, improving probiotic survival in food and in the gastrointestinal tract.
Manuela Fernandes da Silva Melo, Jéssica da Costa Mota, Joana Ramos de Araujo, P. P. Almeida, B. O. da Cruz, M. L. Brito, Renato de Souza Abboud, Eduardo Moreira da Silva, Ramon Silva Rocha, A. G. da Cruz, Jonas de Toledo Guimarães, N. Silva-Costa, M. B. Stockler-Pinto   +12 more
semanticscholar   +1 more source

The quality of Minas Frescal cheese produced by different technological processes

Food Control, 2007
Abstract The present work evaluated the influence of three different cheesemaking processes on the physicochemical characteristics and the microbiological quality of the Brazilian Minas Frescal cheese. A survey was conducted with 93 samples of Minas Frescal cheese collected from supermarkets located in the city of Campinas-Sao Paulo, 31 samples being
Juliane Döering Gasparin Carvalho, Walkíria Hanada Viotto, Arnaldo Yoshiteru Kuaye   +2 more
openaire   +1 more source

Physicochemical composition, sensory attributes, and economic analysis of Minas Frescal cheese from grazing dairy cows supplemented with different levels of cassava root silage

Journal of Dairy Research
This study evaluated the effects of replacing ground corn with cassava root silage (CRS) in the supplement of grazing dairy cows on production yield, physicochemical characteristics, sensory attributes, and profitability of Minas Frescal cheese.
Claúdia Siqueira Caldas, Julián Andrés Castillo Vargas, R. Mezzomo, Luckas Thiago Oliveira Galvão, L. R. S. Oliveira, Perlon Maia Dos Santos, R. P. Maciel, Fernanda Lopes da Silva, Ellen Vitória da Silva de Sousa, Açucena Guedelha Bonfim, A. Faciola, K. Alves   +11 more
semanticscholar   +1 more source

Impact of High Hydrostatic Pressure and UV-C Radiation on Total Aerobic Bacteria in Minas Frescal Cheese.

Letters in Applied Microbiology
Minas Frescal cheese (MFC) is a perishable product with high water activity and neutral pH, conditions that favor the development of microorganisms. Total aerobic bacteria (TAB) can deteriorate the cheese, negatively affecting its sensory characteristics.
Cristiane Correia Teixeira, Rafael Marques Pereira Poeys de Carvalho, Guilherme Castro Luz da Silva, J. R. Domingues, Amauri Rosenthal, Gustavo Luis de Paiva Anciens Ramos, A. G. Gonzalez   +6 more
semanticscholar   +1 more source

A Control Method To Inspect the Compositional Authenticity of Minas Frescal Cheese by Gel Electrophoresis

Journal of Agricultural and Food Chemistry, 2014
This study introduces a qualitative method to inspect the compositional authenticity of white nonripened cheeses like Minas Frescal, a typical Brazilian cheese, especially when irregular replacement of milk by whey is suspected. A sodium dodecyl sulfate gel electrophoresis (SDS-PAGE) method, followed by image densitometry, was validated.
Renata B, Magenis, Elane S, Prudêncio, Luciano, Molognoni, Heitor, Daguer   +3 more
openaire   +2 more sources